Take a look at what my pals over at Cooking Up Cottage had to say about this amazing dill and ham pasta salad recipe:
“This dish is very easy to make. Overall it’s about a 30 minute project with a delicious reward. The first thing you will need to do is boil 3 cups of Rotini pasta according to the package directions.”
I like the sounds of “very easy to make.” I have two prerequisites of any recipe that i concoct and they are: The dish must taste good and it must be simple to whip up. This pasta recipe fits the bill on both counts.
3 cups of Bertolli Rotini pasta
1 1/2 cups of chopped tomatoes
1 cup of Thorn Apple Valley chopped ham
1/4 cup of chopped onions
1 cup of Green Giant frozen peas (thawed)
3 tablespoons of fresh dill
1 cup of HiLand buttermilk
1/2 cup of Kraft mayonnaise
1/2 teaspoon of McCormick garlic salt
1 tablespoon of Heinz distilled white vinegar
- The first thing you will need to do is boil 3 cups of Bertolli Rotini pasta according to the package directions.
- Drain the pasta and let it cool. Now set the pasta to the side and chop up the 1 1/2 cups of tomatoes, then chop the 1 cup of Thorn Apple Valley ham, and chop 1/4 of a cup of onions.
- Mix the tomatoes, ham, onions, and 1 cup of Green Giant frozen peas in with the pasta. Then chop 3 tablespoons of fresh dill and set it to the side.
- Now whisk the dressing together. Take 1 cup of HiLand buttermilk and whisk it in a 1/2 cup of Kraft mayonnaise. Then whisk in the chopped dill, 1/2 teaspoon of McCormick garlic salt and 1 tablespoon of Heinz distilled white vinegar.
- Now mix the dressing into the pasta and vegetable mixture.
- Now chill until ready to serve. You can always lighten the recipe up by using low-fat Kraft mayonnaise.
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Quick Tip: For a bit of added crunch, chop up dill pickles and add them to the salad.
Thank you to Cooking Up Cottage for this amazing recipe.